BEAT egg whites and cream of tartar in small bowl with electric mixer on high speed for 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until peaks form.
DROP tablespoonfuls of the egg white mixture onto a baking sheet lined with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
BAKE at 225°F for 50 minutes. Turn oven off. Prop oven door open slightly and let meringues stand in the oven for about 1 hour or until completely cooled.